Monday, June 08, 2020

Pomfret Vindaloo | Pomfret Curry

I rarely buy bone-in fish pieces as the kids don't like them. But I do miss them. Recently one of my neighbors got some pomfret for me from the fish store and I was overjoyed

I wasn't sure what to make with them as the fish was already cut in steak pieces. I like to do a whole baked pomfret but this time I was swaying between a curry and bake. Then I asked the neighbor who got me the fish what she was planning to make. She is a Mangalorean and said she will just fry them with a red masala paste, which basically has red chilli powder, turmeric powder, cumin powder,  little garam masala and some vinegar.

That set the ball rolling.

Recently the husband-man had made a pork vindaloo which was fiery and delicious and I decided to use the same spice base. Following the same masala and recipe I made a pomfret curry which I will call a pomfret vindaloo. It was spicy and good. Even the fried pieces of pomfret with this masala paste was delicious.

Pomfret Vindaloo | Pomfret Curry

Pomfret Fish -- cut in steak size pieces. I had 6 pieces

For the Masala paste

Dried Kashmiri chile peppers -- 8
Cinnamon stick - 1"
Cumin seeds -- 1 tsp
Cloves - 4 whole
Whole black peppercorns - 1/2 tsp
Turmeric powder
White vinegar - 2 Tbsp
salt to taste

For Gravy

Onion - 1 whole chopped
Garlic -- 6 cloves minced, or more to taste
Fresh ginger root - 1"

Green Chilli peppers - 4 cut into strips
Vegetable oil -- 2 Tbsp
White Vinegar - about 1 Tbsp
Salt - to taste

Prep the masala

Make a dry powder with all spices under Masala Paste. Make a thick paste with the white vinegar and little water.

Marinate and Fry the fish

Now smear the fish pieces with this masala paste and keep aside for 30 mins.

Heat enough oil for shallow frying the fish.
Shallow fry the fish, approx. 3 mins on each side.

Note: I realized later that you can make this curry without frying the fish and adding the marinated fish to the curry and cooking it there too. You decide your choice.

Make the Gravy

Now we don't need this much oil for cooking the gravy. So we will remove most of it keeping only 1-2 Tbsp for cooking.

To the hot oil add the garlic and 2 green chilies. When you get the flavor of garlic then add the onion and ginger. Saute until onion is browned. Add the fish pieces and any remaining masala paste from marinade. Add a little water for gravy and bring gravy to simmer. Reduce heat and cook. Add salt to season.

Now stir in the remaining 2 Green Chilli and 1 Tbsp of vinegar. Cook uncovered until the gravy has thickened and oil rises to the surface. Garnish with coriander leaves and serve with rice.

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